Paleo Almond Flour Gingerbread Loaf

December 16, 2019

    This Paleo Almond Flour Gingerbread Loaf is the the most delicious gingerbread cake for the holiday season. Made with all gluten-free, dairy-free and refined sugar-free ingredients.

    This Paleo Almond Flour Gingerbread Loaf is the the most delicious gingerbread cake for the holiday season. Made with all gluten-free, dairy-free and refined sugar-free ingredients.

    Did I share this gingerbread recipe just in time?! I hope I’m not too late for all my gingerbread loving friends.

    I promise this Almond Flour Gingerbread Loaf was worth the wait.

    We are taking a break from sharing every cookie recipe imaginable to give you guys a little gingery loaf of sorts. I personally am all about the cookie life, but gingerbread is a must around the holiday season too. Especially one like this that is lower in sugar and can be served for breakfast, snack or dessert! Really anything if you ask me.

    This gingerbread is paleo, gluten-free, grain-free and has no refined sugar in it.

    It also doesn’t have a crazy long list of ingredients to bake it. Just a few we will get to soon!

    I found this bread to really vary in baking times. Sometimes it needed 45 minutes, others 55 minutes then once 65+ plus. What I did notice is that I used different almond flours and nut butters each time so the consistency of those can really make a difference. Please have a little patience when baking it! It also will vary based on the oven you are using.

    The key ingredients we need to bake this gluten-free Gingerbread Loaf:

    • Unsweetened organic applesauce. My personal go-to for baking and adding a little extra moisture to a recipe.
    • Creamy nut butter of choice. I love use pecan butter or almond butter in this recipe! It adds a subtle flavor that isn’t too overpowering. Plus you can smear a little extra on top after baking. Code RACHL for free shipping on this brand or I love using this almond butter too.
    • Organic molasses
    • Garden of Life Organic Extra Virgin Coconut Oil. My go-to coconut oil for everything, always!
    • Eggs. I haven’t tested flax egg in this. It may work but to be honest, you never know with grain-free flours. If you test it and it works, please let me know!
    • Almond flour. I haven’t tested subs for this flour! Oat flour or spelt may work, but coconut flour isn’t a 1:1 sub.
    • Tapioca flour. I haven’t tested subs for this but arrowroot would work too.
    • Garden of Life Organic Flaxseed. I love adding this to recipes for an extra nutritional boost. It also helps bulk the bread up a bit.
    • Coconut sugar. Just a little for extra sweetness! Can totally omit if you prefer.
    • Spices! I use a mix of allspice, ginger and cinnamon.

    Don’t forget about those Soft and Chewy Ginger Cookies (paleo + vegan) too!

    Gingerbread Loaf
    paleo gingerbread loaf

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    Paleo Almond Flour Gingerbread Loaf

    This Paleo Almond Flour Gingerbread Loaf is the the most delicious gingerbread cake for the holiday season. Made with all gluten-free, dairy-free and refined sugar-free ingredients.

    This Paleo Almond Flour Gingerbread Loaf is the the most delicious gingerbread cake for the holiday season. Made with all gluten-free, dairy-free and refined sugar-free ingredients.

    • Author: Rachel
    • Prep Time: 10 mins
    • Cook Time: 50 mins
    • Total Time: 60 mins
    • Yield: 8 slices 1x
    Scale

    Ingredients

    Wet ingredients:

    Dry ingredients:

    • 2 1/4 cup almond flour*
    • 2 tablespoons tapioca flour
    • 1/3 cup Garden of Life Organic Ground Flaxseed
    • 1/4 cup coconut sugar
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 1/2 teaspoon ground ginger

    Instructions

    1. Preheat oven to 350 degrees and line a bread dish with parchment paper and grease well
    2. Mix together wet ingredients in a large bowl until well combined
    3. Mix in dry ingredients until smooth and creamy with no clumps
    4. Add batter to bread dish and bake in oven for 40-50 minutes (depending on your oven, you  may need to bake for longer!)
    5. Allow the bread to cool for a few then slice and enjoy

    Notes

    *I haven’t tested flax egg but it should work

    *I haven’t tested another flour for this. Coconut flour won’t be 1:1 sub

    *Store leftovers in the fridge for 5 days or freezer for longer

    xx, Rach

    Thank you Garden of Life for partnering with me for this recipe. I love using your amazing products in so many of my recipes!

    I love seeing you what you make my recipes!
    Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

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